Khachapuri with Peppadew® Pepper & Feta Pork Sausages and Chakalaka

15min

15min

30min

Khachapuri
500 ml (2 C) bread flour
5 ml (1 t) salt
10 g yeast
250 ml (1 C) warm water
250 ml (1 C) grated mozzarella
125 ml (½ C) feta
125 ml (½ C) white cheddar
15 ml (1 T) olive oil
Peppadew® Pork & Feta Sausages and Chakalaka
375 g Eskort Peppadew® and Feta Pork Sausages
410 g (1 tin) Chakalaka
Allergens:
This recipe contains wheat (gluten) and dairy (lactose).
Substitutions:
Bread Flour (gluten): Use all purpose gluten-free flour.
Mozzarella (lactose): Use dairy-free mozzarella or any dairy-free soft white cheese.
Feta (lactose): Use dairy-free feta or replace with an aged white cheddar or swiss cheese.
Eskort Peppadew® and Feta Pork Sausages (lactose): Use Eskort Gold Medal Pork Sausages and a few sliced up peppadews.

Khachapuri
Add flour and salt to a large mixing bowl.
Stir the yeast into warm water and allow to foam.
Combine the yeast water and flour, and knead well for 10 minutes until the dough becomes elastic and smooth.
Preheat the oven to 200°C.
Place the dough in a bowl, cover and store in a warm place to prove until doubled in size.
Divide the dough into two balls.
On a floured surface, roll the balls out into ovals and place on a greased oven tray.
Add the cheeses to the middle of the ovals and fold 2 cm of the dough over the cheese.
Drizzle with olive oil and bake for 15 minutes.
Peppadew® Pork & Feta Sausages
Place the pork sausages on a greased oven tray and bake for 10 minutes until golden.
Tips:
Top with a handful of fresh herbs like Italian parsley, basil or a combination of mixed herbs just before serving.
To add a touch more authenticity, remove the bread from the oven after baking and, using a spoon, create a well in the centre, then crack an egg inside the well and return to the oven for 4 to 5 minutes before serving.